RECEPT: Deer calf with game sauce

RECEPT: Deer calf with game sauce


50 g butter
20 g coarse pepper
400 g deer calf
4 dl wildfond
3 dl postage
3 dl red wine
1 clove look
1 shallot coarsely chopped


  • Preheat the oven to 200 °C.
  • Stew a shallot and a clove of garlic in the butter.
  • Season the meat with coarse pepper and salt. When the butter is nice and brown, fry the meat nice and crispy.
  • Remove the meat from the pan and cook in the oven at 180 °C for another 4 min. with extra butter.
  • Pour the fat out of the pan and extinguish with red wine, postage and game gravy. Leave to reduce to half. Sieve the sauce.
  • Mount the sauce just before serving with a few lumps of cold butter. If necessary you can add an extra piece of chocolate.
  • Serve the meat with the sauce.

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